
Pumpkin and Shrimp Soup
Pumpkin and shrimp soup is a delicious dish rich in flavors and aromas. The sweet pumpkin perfectly combines with the delicate taste of the shrimp, creating a balanced and tasty dish. This soup is perfect to serve as a first course during cold autumn or winter evenings. Originating from the Italian coastal region, it is a specialty that recalls the sea and maritime traditions. Try it and you'll be captivated!
Ingredients
- Shrimp
1616 - Shallot
11 - Cleaned pumpkin
600g600g - Leek
11 - White cabbage
200g200g - Bay leaf
1leaf1leaf - Rum
1small glass1small glass - Olive oil
4tablespoons4tablespoons - Saltto taste
Purchasable products
Shallot Jam 40g
1 product1 product £ 2.15Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml
1 product1 product £ 19.01
Preparation
- STEP 1 OF 7
Sauté the chopped shallot in 4 tablespoons of oil
- STEP 2 OF 7
Chop all the other vegetables except the bay leaf and add them to the sauté
- STEP 3 OF 7
Let it flavor
- STEP 4 OF 7
Pour in the rum and let it evaporate
- STEP 5 OF 7
Add the bay leaf and 1 and 1/2 liters of salted boiling water and cook for 20 minutes
- STEP 6 OF 7
Clean the shrimp and add them to the soup
- STEP 7 OF 7
Cook for another 10 minutes and serve very hot
Suggestions
Pan
Glass of rum
General Information
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 69.19 |
Carbohydrates (g) | 3.23 |
of which Sugars (g) | 2.79 |
Fat (g) | 3.73 |
of which Saturates (g) | 0.55 |
Protein (g) | 4.21 |
Fiber (g) | 0.99 |
Sale (g) | 0.04 |
- Proteins4.21g·35%
- Carbohydrates3.23g·27%
- Fats3.73g·31%
- Fibers0.99g·8%